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Scotch Woodcock (Make a cup of white sauce add)

Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise. 5 eggs.

I cup of milk.

Eggs à la Italienne.

INGREDIENTS. ½ a cup of boiled spaghetti, chopped.

I tablespoonful of butter. 1/2 a cup of fresh mushrooms, sliced.

I teaspoonful of chopped parsley.

I scant teaspoonful of salt.

White pepper.

Method. Melt the butter in the blazer and sauté in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs.

Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.

Eggs à la Parisienne.

Butter thickly the inner sides of as many dariole moulds as there are individuals to serve.